A simple, yet richly flavored dish. Enjoy on its own or over warm quinoa, brown
rice or millet. Make lentils a regular part of your meals for quality protein and
a good source of fiber. Try this recipe with different vegetables such as cauliflower,
bell peppers, celery or broccoli.
2 tablespoons canola oil 30 mL
1 medium onion, minced
2 cloves garlic, minced
2 teaspoons curry powder 10 mL
1 teaspoon ground cinnamon 5 mL
1/2 teaspoon ground cloves 2 mL
1/2 teaspoon dried thyme 2 mL
1 cup water 250 mL
1/2 cup dried green lentils, rinsed 125 mL
1 cup carrots, peeled and diced 250 mL
1 medium sweet potato, peeled and cubed
1 (14 ounce/398 mL) can low sodium diced tomatoes
1 tablespoon cooking sherry 15 mL
1/4 teaspoon freshly ground pepper 1 mL
chopped cilantro, optional garnish
In large saucepan with lid, heat canola oil to medium. Add onion and sauté until
softened, about 5 minutes.
Add garlic, curry powder, cinnamon, cloves and thyme. Stir and cook for about
Add water, lentils, carrots, sweet potato, tomatoes (and their liquid) and sherry.
Simmer for about 15 minutes or until vegetables are tender.
Season to taste with pepper and garnish with cilantro, if using.
4 servings; serving size 2/3 cup (150 mL)
Nutritional Analysis Per Serving Calories 150 Total Fat 5 g Saturated Fat
0 g Cholesterol 0 mg Carbohydrates 22 g Fiber 5 g Sugars 5 g Protein 5 g Sodium
210 mg Potassium 313 mg